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3/4

I've made these thru the years for family and guests, they've always enjoyed the different take on breakfast or brunch. For variety, I use different seasonings, cheeses, etc. Sometimes I will incl ham or bacon, have even added chopped up asparagus or broccoli, fine chopped onion, bell peppers....just so many ways to make this! It's a fun way to start the day on the weekend ;0)

redneck_chef
from central AR
/ 06.17.2014

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I used the suggestion of using individual Ramekins which worked well, it would have been difficult to get the eggs and tomatoes to match up exactly and not overbalance. I then removed the tomatoes from the ramekins for serving and kept the top third for presentation (with Green shoots, made a nice touch). I also had a problem with the cooking time, ideally you want the yolks runny but the whites take so long to cook that the yolks cook as well. The next time I'm going to try and bake the tomato shells first so that they are nice and hot and see if it makes a difference keeping the eggs at room temperature first (as with a traditional poached egg). I used sourdough toast soldiers and bit of tabasco and strong mature cheddar. The flavour was great (everyone knows what tomatoes and eggs taste like, you can spice it up if its too bland) and the meal was a success with my family.

CapeTownMac
from Cape Town
/ 12.30.2012

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I followed the cooking time exactly and my eggs weren't finished cooking. So I let them cook for another 3-4 minutes but my tomatoes fell apart. The eggs were runny and watery. Plus there was no seasoning besides S/P. Would not recommend recipe.

lovelyfleur86
from Washington DC
/ 08.13.2011

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Delicious! Such a simple recipe and tastes great. I added some goat cheese and spinach to the recipe as well and loved it. Great for anyone who loves tomato dishes!

MaureenTussing
from Scarsdale, NY
/ 05.17.2010

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Eggs served with "soldiers" are meant to have a yolk you can dip into. Yumm!! The egg shouldn't be fully cooked in such a recipe. I thoroughly enjoyed it. I often forget the joys of tomatoes at breakfast.

tgorenflo78
/ 08.27.2009

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I forgot to add that:
- I used monterrey jack cheese
instead of white cheddar.
- the hot cheese helps increase the
temperature for the egg to fully
cook faster.
- separately, I took the pulp that I
took out of the tomatoes and put it
on top of slices of french bread,
together with some olive oil and
basil, and made bruschetta.

killstead
from Bronx, NY
/ 08.23.2009

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I tried this recipe; The tomato egg
cups were delicious. I added more time
than says on this recipe because the
egg wasn't cooked at all after the
initial 10mins. Only after did I
realize that the cheese helps cook the
egg. :)

killstead
from Bronx, NY
/ 08.23.2009

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I too had trouble with my eggs not being fully cooked at the end of 10 minutes, but found that covering the baking dish with a bit of foil worked wonders. In the future, I'll cover the dish until it's time to add the cheese, then leave it uncovered as the cheese melts.
I have no idea if this would impress guests or not but it made a lovely weekend breakfast for my husband and me.

alianora
/ 08.11.2009

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i wasn´t expecting great results after reading all the reviews about this being bland, but i thought it was excelent! i forgot the cheese but i added a bit of fresh basil salt and pepper to the tomato before craking the egg and it really enhanced the tomato´s flavor, this and a slice of toast was a great breakfast!

A Cook
from mexico
/ 05.09.2009

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I have made this twice - both times for my wife. We both loved it. I would advise against serving it to kids unless you know they LOVE tomatoes. I cooked the eggs before putting them into the tomatoes.